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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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10 pound pork shoulders
2 pound onions
1 tablespoon pepper
1 tablespoon allspice
2 ounce salt
1 pint water
Finely dice the onions and sauté in a light butter substitute like Whirl. Cool and grind the meat in a ⅜ grinding plate. Mix all the ingredients in the water and add to the ground pork. Stuff into a 36/38mm hog skin and let the sausage stand overnight in the cooler.
Cook to order.